Baklava
Image générée par IA
Végétarien Greek

Baklava

Crisp layers of buttery phyllo, toasted walnuts, and cinnamon are baked until deeply golden, then soaked with a lemon-scented honey syrup for a classic Greek dessert with delicate crackle and generous richness.

85 min 8 portions Medium
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Comment préparer

1
Heat the oven to 180°C. Brush a 23 x 33 cm baking pan with a little melted butter, then mix the walnuts with 25 g of the sugar and half of the cinnamon.
2
Lay one phyllo sheet in the pan and brush it lightly with butter. Repeat with 7 more sheets, brushing each one before adding the next; keep the remaining phyllo covered while you work.
3
Scatter half of the walnut mixture evenly over the pastry. Layer 4 more buttered phyllo sheets over the nuts, then spread the remaining walnut mixture across the center.
4
Top with the remaining phyllo sheets, brushing each with butter. Tuck the edges neatly into the pan, brush the surface generously with the last of the butter, and cut through the layers into 8 rectangles.
5
Bake for 45 to 50 minutes, rotating the pan once, until the top is evenly deep golden and the pastry looks dry and crisp at the edges.
Deeply golden baklava with crisp phyllo layers fresh from the oven Image générée par IA
6
While the baklava bakes, simmer the water, honey, remaining 25 g sugar, lemon zest, lemon juice, and remaining cinnamon in a small saucepan for 5 minutes, until clear and lightly thickened. Remove from the heat and cool for 10 minutes.
7
Pour the warm syrup slowly over the hot baklava, especially along the cuts and edges. Let it rest uncovered for at least 4 hours, preferably overnight, until the syrup is absorbed and the layers are crisp-tender; serve at room temperature.
Lemon-honey syrup being poured over hot golden baklava Image générée par IA

Pourquoi cette recette fonctionne

Brushing every phyllo layer with butter creates separated, brittle sheets, while the walnut filling adds toasted depth. A lemony honey syrup balances the richness and keeps the interior tender without sacrificing the crackly top.

Conservation et réchauffage

Comment la conserver

Cover and store at room temperature for up to 5 days. Avoid refrigerating, which can soften the phyllo.

Comment la réchauffer

Baklava is best served at room temperature and does not need reheating. If desired, warm individual pieces in a 160°C oven for 5 minutes to restore some crispness.

Nutrition / portion

666kcal
9,16 gprotéines
57,79 gglucides
47,26 glipides
P
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Recette préparée pour publication avec des ingrédients complets et des étapes ordonnées.
Publiée le 20 août 2026 · mise à jour le 21 août 2026